Monte Cristo Savory Sweet (Printable version)

A savory-sweet layered sandwich with ham, Swiss cheese, and a golden egg-batter coating.

# Ingredient List:

→ Bread

01 - 8 slices white sandwich bread

→ Filling

02 - 8 slices deli ham
03 - 8 slices Swiss cheese
04 - 4 teaspoons Dijon mustard (optional)

→ Egg Batter

05 - 3 large eggs
06 - 1/2 cup whole milk
07 - 1/4 teaspoon salt
08 - 1/4 teaspoon ground black pepper

→ For Frying

09 - 2 tablespoons unsalted butter
10 - 1 tablespoon vegetable oil

→ Garnish

11 - 2 tablespoons powdered sugar
12 - Raspberry preserves or jam (optional)

# How-To Steps:

01 - Arrange bread slices and spread Dijon mustard on four slices if desired.
02 - Layer two slices of ham and two slices of Swiss cheese on each mustard-spread slice, then top with remaining bread slices to form sandwiches.
03 - Whisk together eggs, milk, salt, and pepper in a shallow bowl until smooth.
04 - Melt butter and heat vegetable oil in a large skillet over medium heat.
05 - Dip each sandwich into the egg batter, ensuring both sides are thoroughly coated.
06 - Place sandwiches in the skillet and cook for 3 to 4 minutes per side, pressing gently, until golden brown and cheese melts.
07 - Remove sandwiches from skillet, let rest for one minute, then slice diagonally in half.
08 - Dust sandwiches with powdered sugar and serve immediately, optionally accompanied by raspberry preserves.

# Expert Advice:

01 -
  • It's crispy on the outside, creamy inside, and somehow elegant enough to serve to guests who expect to be impressed.
  • Takes barely twenty minutes from craving to plate, which means you can make this on a Tuesday without planning ahead.
  • The contrast between the salty ham, melted cheese, and dusted sweetness is genuinely addictive—it rewires your brain about flavor combinations.
02 -
  • Day-old bread is genuinely better here; fresh bread will absorb too much batter and become mushy instead of crispy.
  • Don't skimp on medium heat—high heat will burn the outside before the cheese melts, leaving you with a crunchy shell and cold filling.
  • The powdered sugar is not optional garnish; it's essential to the flavor profile and should be dusted on while the sandwich is still warm so it adheres.
03 -
  • Slightly undercook the second side if the cheese isn't completely melted yet; the carryover heat will finish it while keeping the outside from burning.
  • Set up an assembly line with batter bowl and pan side by side so you're not scrambling mid-cook and losing track of which sandwich goes where.
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